Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Sunday, February 2, 2014

Toasted Almond & Sour Cream Muffins

 This pretty muffin is perfect for a tea party, brunch or special occasion. I took them to work to share with the girls in the office! Don't wait for a special time to enjoy these, you deserve a treat!

1 Heaping Cup of Sliced or Slivered Almonds Toasted. I used sliced almonds. I toasted them in a hot cast iron skillet on top of the stove. Just place almonds in the hot pan & stir until they turn a light brown color! WATCH CLOSELY or they BURN QUICKLY! Remove almonds from the pan as soon as you get the color you want. If you just take the pan from the heat the almonds might burn. Set the almonds aside until you are ready for them.

2 & 1/2 Cups Flour
1 & 1/4 Cups Sugar
1 TBS Baking Powder
1 Tsp. Salt
Stir all of these together.
Now add:
2 Well Beaten Eggs
1/4 Cup Oil
1 & 1/3 Cup Sour Cream
1 Tsp. Almond Extract
Stir until batter is mixed well! Now reserve some almonds for the tops of the muffins & stir the rest into your batter. Spray a 12 well muffin pan with baking spray. Divide batter evenly in each well. Sprinkle a generous amount of sanding sugar on each muffin & place some almonds on top of each muffin PRESSING them in to the dough! If you do not they will just fall off. Bake at 400 degrees for 20 minutes testing to make sure batter is done. The muffins in my picture were baked just a bit too long so make sure you do not overbake yours! They were still delicious but not as tender as I would have liked! We called them Princess Muffins because of the pink sugar & well we are a bunch of Princesses!

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